Aubergine Rolls
Ingredients
1 1/2 cups part-skim ricotta cheese
1 cup loosely-packed fresh basil leaves
1 cup loosely-packed fresh parsley
1/2 cup loosely-packed fresh spinach leaves
1 tablespoon toasted-pine nuts
1 tablespoon grated Parmesan cheese
Freshly ground black pepper
1 aubergine, thick cut lengthwise into slices
2 cups marinara or tomato sauce
1/2 cup shredded low-fat mozzarella
Preparation
1
FILLING: in food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use.
3
4
Preheat oven to 375 F. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each aubergine slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until aubergine is tender and heated through, 25 to 30 minutes.
Tools
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About
Extra ricotta filling from this easy recipe makes a great sandwich spread and pasta sauce. NOTE: Depending on size of aubergine used, there may be extra filling. Use it as a sandwich spread, toss it with hot pasta, or thin it with a little water left from boiling pasta for dipping. VARIATION: Add 1 oz. reconstituted sun-dried tomatoes to filling.
Yield:
18.0 servings
Added:
Friday, December 10, 2010 - 1:02am
